Sequilhos (Cornstarch Cookies)
User Reviews
5
Sequilhos (Cornstarch Cookies)
Description
Sequilhos combine condensed milk, softened butter, salt, and vanilla extract mixed smoothly before gradually folding in cornstarch in portions until fully incorporated. The dough is soft and benefits from chilling to help maintain cookie shape and pattern when baked. The cookies are baked on parchment or butter-coated sheets without preheating the oven initially, which supports even baking.
The cookies are traditionally pale and should be baked until just done, avoiding browning to maintain their characteristic look. Checking doneness around 10 minutes and listening for a hollow sound when tapped helps achieve the proper texture: tender yet lightly crumbly. Small cookie sizes are recommended for even baking and an appealing bite-sized result.
The recipe includes practical tips like using a digital scale for accuracy in measuring cornstarch, which affects dough texture significantly. An electric mixer can help create a lump-free dough but hand mixing is possible. Using a scoop ensures uniform cookie sizes for consistent baking.
Sequilhos are best stored in an airtight container and make a delicate, subtly sweet cookie option requiring minimal ingredients but attention to detail during preparation and baking.
Ingredients
- 397 grams condensed milk (1 x 14 ounce can)
- 200 grams butter 7 ounces) Softened. Or use salted butter but omit the salt in the recipe, unsalted
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 500 grams corn starch 4 x US cups + 2 tablespoons, aka cornflour
Instructions
- Line a few baking sheets with parchment paper, or prepare the baking sheets by brushing them with a thin layer of softened butter.Don't switch on the oven just yet.
- Add the condensed milk, softened butter, salt and vanilla to a large mixing bowl.
- If you are mixing by hand, blend the ingredients together thoroughly with a rubber spatula or wooden spoon until no lumps of butter remain.You can also use an electric hand mixer for this step. We prefer using an electric mixer because it achieves a smoother blend of the butter and condensed milk.Beat the mixture until completely combined with no remaining lumps of butter.
- Add about one quarter of the cornstarch. Fold the it into the butter and condensed milk mixture by hand using a spatula or wooden spoon, until it is fully incorporated.
- Add the next quarter portion of the cornstarch and fold it in thoroughly again. Repeat this process of adding a quarter of the cornstarch and folding to combine for the remaining cornstarch until all of it has been added.
- Once all of the cornstarch has been folded in, use your hands to gently mix the dough until you have a smooth, soft, pliable dough.If you press on the dough, you should be able to leave smooth indentations with your fingers. The dough's surface should have an almost shiny appearance when properly mixed.
- Use a measuring spoon or cookie scoop to portion out the dough. We like to use a half tablespoon measure, which will result in small, bite-sized cookies. You should get about 90 cookies this size from the full recipe. You can also make them larger.
- Measure out all of the dough portions and place them together on a tray or plate as you work, ready to be rolled.
- Roll each portion of dough into a small, round ball. Space the dough balls about two inches apart on the prepared baking trays.
- Gently flatten each ball slightly by pressing a fork down on top of it. Top tip: If you find the dough is sticking to the fork, place the baking tray in the fridge for about 5 minutes, or lightly spray the fork with some non-stick spray.
- Place all of the prepared baking trays with cookies in the fridge to firm up.
- Preheat the oven to 170C/338F/gas mark 3.
- Once the oven is preheated, bake the cookies on the middle shelf of the oven for 10-12 minutes until the underside of the cookies are a light golden brown.
- The tops should remain very light in colour, so it is best to lift a cookie around the 10 minute mark to check if the underside is browned enough. If you made larger cookies, you may need to bake them for 1-2 minutes longer.
- After baking, leave the cookies on their trays for about 10 minutes before transferring them to a wire cooling rack to cool down completely.
Notes
- Use a digital kitchen scale for precise cornstarch measurement to ensure proper dough texture.
- An electric mixer helps achieve a smooth, lump-free dough but hand mixing with a spatula or wooden spoon also works.
- Portion dough using a spoon or cookie scoop for uniform cookie sizes and even baking.
- Chill unbaked cookies in the fridge before baking to help them hold shape and details.
- Avoid baking until browned; the traditional pale color is characteristic, so check doneness by a hollow tap sound not color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 90small cookies or 45 larger cookies
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Calories | 48kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 19mg | 1% |
| Potassium | 43mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 12IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
Puff Pastry Tartlets with Roasted Pear, Caramelized Red Onions, Goat Cheese and Spicy Honey Drizzle
